Since moving to the UK, curry has become my staple food. I always liked Indian food, back in the States, but for some reason, I can’t get enough of it here. Maybe it’s all the spice; there is no better way to warm up in bleak, rainy day than to eat something hot or spicy. I figured that due to the copious amounts of curry I consume, I should probably find a recipe or two that I can learn. A take-away meal from an Indian restaurant could easily be 1,000 – 2,000 calories. Since I am trying to watch what I eat, having that control over the food is essential.

The original recipe from Sainsbury’s (link at the bottom of the post) had cauliflower in the actual curry. I thought I could use the cauliflower instead as a rice replacement. Turns out, it is a very similar texture to rice, and quite tasty too!

Ingredients for Chicken Curry: 

• Coconut oil
• 6 boneless chicken thighs
• 1 onion
• 2 green (or red) chilies
• Root ginger
• 3 garlic cloves or Very Lazy Chopped Garlic
• 1/2 teaspoon chilli powder
• 1 teaspoon tumeric
• 2 teaspoons curry powder
• 1 tablespoon brown sugar
• 400 g chopped tomatoes
• 400 ml coconut milk
• Salt and Pepper
• Several handfuls of spinach

Ingredients for Cauliflower Rice:

• 1 cauliflower
• Olive oil
• 1 teaspoon turmeric
• Salt

Chicken Curry Recipe:

1. First, chop all the ingredients into smaller bits. Chop the whole onion, ginger, chilies and garlic (or be lazy like me and get the ‘Very Lazy’ brand).

2. Cut the chicken into bite-sized portions.

3. Oil the large pan. I used coconut oil in order to grease the pan. I really like what it does to the taste of the chicken.

4. Put the chicken in the pan and cook until brown. After the pieces are nice and brown, remove them from the pan and set them aside.

5. Next, place the onions in the pan (not having removed any of the oil). Cook them until they are soft. Add more oil if necessary.

6. Add the green chili, garlic and ginger to the onions, and continue stirring. Cook for another minute.

7. Next, add the chili powder, turmeric, curry powder, sugar and cook for another minute to help release the spices. *Tip: it’s best to have all the spices measured out prior to getting to this step. Adding the spices should be really quick.

8. After letting the spices be released into the onion, pour in the chopped tomato and coconut milk.

9. Add the chicken back into the pan. Stir regularly for 10 minutes until the chicken is cooked through. If the curry gets too thick, you can add some water or stock.

10. Taste check at this point, and if you need to add it, add salt and pepper.

11. Add two handfuls of spinach to the curry and stir it in until it starts to wilt.

And víola! Curry is done! You can serve it with brown rice, naan or cauliflower rice (below), for a low carb option.

Cauliflower Rice Recipe:

{What grated cauliflower looks like}

1. Preheat the oven to 200 C
2. Remove the outer layers of the cauliflower and break the florets into smaller pieces.
3. Grate the cauliflower on the coarse side of the grater (or you an use a food processor, but I don’t have one). This produces a very chunky ‘rice’.
4. Thinly spread the grated cauliflower in a baking tray and drizzle some olive oil.
5. Stir the cauliflower until it’s evenly coated in oil. Also stir the tumeric in to give it that yellow coloring.
6. Roast the rice in the oven for 12 minutes. Around 6 minutes, take it out and give it a good mix so it doesn’t burn.
7. After taking it out, add some salt to taste.

What are your favorite Indian recipes? Share with me below!

Inspirations:

{Curry Recipe}

{Cauliflower Rice Original Recipe}